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Pork and Apple Burgers

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This pork and apple burger is such a fun twist on your typical burger. The patty is so juicy from the apples, the toppings are sweet and crunchy and the vinaigrette has just the right amount of acidity.

I like this burger for an easy weeknight meal. It has minimal ingredients and comes together really quickly. I like to pair it with Simple Roasted Sweet Potatoes.

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Ingredients

  • ground pork
  • green apple
  • rosemary
  • spring mix
  • Pomegranate balsamic vinegar
  • olive oil
  • dijon mustard
  • burger buns
  • salt
  • pepper

See recipe card for quantities.

Instructions

Step One: Peel and grate 1 medium granny smith apple. You are looking to get about 1 ½ cups of grated apple.

Step Two: Combine ground pork, grated apple, rosemary, salt and pepper. Mix until combined, then form in 4 patties.

Step Three: On medium high heat, cook the patties in a large stainless steel or cast iron pan. Cook for about 4 minutes on each side. The patties should be cooked through to an internal temperature of 165 degrees F. Take the pan off of the heat and allow the patties to rest for 5 minutes.

Step Four: While the patties are cooking, combine balsamic vinegar, olive oil and dijon mustard in a bowl. Whisk together until the mixture thickens and the oil and vinegar have combined.

Step Five: Slice a green apple into ¼ in wide batons (strips).

Step Six: While the patties are resting toast the buns.

Step Seven: Build the burger. Start with the bottom bun and add a thin layer of the vinaigrette. Place the patty on the bun followed by a handful of spring mix, apple sticks and another drizzle of vinaigrette. Top with the remaining bun and serve paired with Simple Roasted Sweet Potatoes.

Hint: If you don’t have pomegranate balsamic, use normal balsamic and add a touch of honey to the vinaigrette for some sweetness.

Give yourself the gift of prep!

In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!

Double the meat: Double the ingredients and make 8 patties instead of 4. Freeze the extra patties on a cookie sheet, then transfer to a freezer bag or vacuum seal bag to have patties ready next time you want to make this meal.

Make a salad: Top your leftover spring mix with the vinaigrette. Add some feta, strawberries and chopped walnuts for a fresh summer salad.

Storage

Store everything in the fridge, except the buns. Use within 2-3 days. Wait to chop the apple until you are making the burger so it doesn’t brown.

Top Tip

Use a large pan to cook the burgers or cook two patties at a time. Overcrowding the pan will cause the patties the steam instead of getting a nice sear.

Looking for other recipes with pork? Try these:

Pairing

Try out these side dishes:

Recipe

Pork and Apple Burgers
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Pork and Apple Burgers

Recipe by KealyCourse: Dinner, LunchCuisine: American
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

This pork and apple burger is such a fun twist on your typical burger. The patty is so juicy from the apples, the toppings are sweet and crunchy and the vinaigrette has just the right amount of acidity.

Ingredients

  • Patties

  • 1 lb ground pork

  • 1 large Granny Smith apple, peeled and grated

  • 2 teaspoon dried rosemary

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • Vinaigrette

  • ¼ cup Pomegranate Balsamic Vinegar*

  • ½ cup Olive oil

  • 1 tablespoon Dijon mustard

  • Other Ingredients

  • 4 burger buns

  • 4 ounces spring mix

  • 1 small Granny Smith apple

Directions

  • Peel and grate 1 medium granny smith apple. You are looking to get about 1 ½ cups of grated apple.
  • Combine ground pork, grated apple, rosemary, salt and pepper. Mix until combined, then form in 4 patties.
  • On medium high heat, cook the patties in a large stainless steel or cast iron pan. Cook for about 4 minutes on each side. The patties should be cooked through to an internal temperature of 165 degrees F. Take the pan off of the heat and allow the patties to rest for 5 minutes.
  • While the patties are cooking, combine balsamic vinegar, olive oil and dijon mustard in a bowl. Whisk together until the mixture thickens and the oil and vinegar have combined.
  • Slice a green apple into ¼ in wide batons (strips).
  • While the patties are resting toast the buns, if desired.
  • Build the burger. Start with the bottom bun and add a thin layer of the vinaigrette. Place the patty on the bun followed by a handful of spring mix, apple sticks and another drizzle of vinaigrette. Top with the remaining bun.

Notes

  • If you don't have pomegranate balsamic, use normal balsamic and add a touch of honey to the vinaigrette for some sweetness.